Mongolian Beef Noodles Recipe

This mouthwatering Mongolian Beef Noodles recipe transforms simple ingredients into a restaurant-quality dish right in your kitchen! Tender slices of flank steak are coated in cornstarch for that perfect crispy exterior, then tossed in a rich, slightly sweet sauce with ramen noodles and crisp bell peppers. Ready in under an hour, this delicious Asian-inspired meal is perfect for those busy weeknights when you want something impressive without spending hours in the kitchen.

Ingredients You’ll Need

• Flank Steak: The star of the show, sliced thin against the grain for maximum tenderness. The cornstarch coating creates that signature crispy exterior we all love.
• Cornstarch: Creates that magical crispy coating on the beef that helps the sauce cling to every bite.
• Vegetable Oil: Used for frying the beef to crispy perfection without imparting too much additional flavor.
• Green Bell Pepper: Adds a fresh crunch and vibrant color to balance the rich sauce and tender beef.
• Ramen Noodles: These quick-cooking noodles are perfect for soaking up all that delicious sauce. Use just the noodles, not the seasoning packets.
• Green Onions: Provide a fresh, mild onion flavor and beautiful color as a garnish.
• Sesame Oil: Delivers that distinctive nutty flavor that’s essential to authentic Asian cooking.
• Soy Sauce: Forms the savory base of the sauce. Low sodium is strongly recommended to keep the dish from becoming too salty.
• Brown Sugar: Balances the saltiness with subtle sweetness and helps create that sticky glaze we all love.
• Chicken Broth: Adds depth to the sauce while providing enough liquid for the noodles to soak up.
• Garlic: Infuses the sauce with aromatic flavor that pairs perfectly with beef.
• Red Pepper Flakes: Adds just the right amount of heat without overwhelming the other flavors.

Variations

• Protein Swap: Not a beef fan? Try this with thinly sliced chicken thighs, pork tenderloin, or even firm tofu for a vegetarian version.
• Veggie Boost: Add broccoli florets, snow peas, carrots, or mushrooms to pack in more nutrition and color.
• Noodle Alternatives: Swap the ramen for udon, soba, rice noodles, or even serve the beef and sauce over steamed rice.
• Extra Crunch: Sprinkle with toasted sesame seeds or chopped peanuts just before serving.
• Spice It Up: Add sriracha or a tablespoon of gochujang for a deeper, spicier flavor profile.

How to Make Mongolian Beef Noodles

Step 1: Prepare the Beef

Slice the flank steak against the grain into thin strips (about ¼-inch thick). Place the cornstarch in a large ziplock bag, add the beef, seal, and shake until each piece is evenly coated. This creates that wonderful crispy exterior once cooked.

Step 2: Fry the Beef

Heat vegetable oil in a large non-stick skillet over medium-high heat. Once hot, cook the beef in batches to avoid overcrowding (which would steam rather than crisp the meat). Cook for 1-2 minutes per side until nicely browned and crispy. Transfer cooked beef to a paper towel-lined plate and drain excess oil from the skillet.

Step 3: Cook the Peppers

In the same skillet, add the sliced green bell peppers and sauté for 2-3 minutes until they begin to soften but still maintain some crunch. Remove and set aside with the beef.

Step 4: Prepare the Sauce

Return the skillet to medium heat and add all sauce ingredients: sesame oil, soy sauce, brown sugar, chicken broth, minced garlic, and red pepper flakes. Stir until well combined and bring to a simmer. Allow the sauce to reduce by about a quarter and slightly thicken, approximately 8-10 minutes, stirring occasionally.

Step 5: Cook the Noodles

While the sauce is simmering, cook the ramen noodles according to package instructions. Typically, this means boiling for 2-3 minutes until just tender. Drain well.

Step 6: Combine Everything

Return the cooked beef and bell peppers to the skillet with the sauce, tossing to coat everything evenly. Add the cooked ramen noodles and gently toss until everything is combined and the noodles have absorbed some of the sauce.

Step 7: Serve

Transfer to serving plates or a large serving bowl, sprinkle generously with chopped green onions, and serve immediately while hot.

How to Serve

Perfect Pairings

This savory-sweet dish pairs beautifully with:

• A simple side of steamed broccoli or bok choy
• A crisp Asian cucumber salad with rice vinegar dressing
• Homemade vegetable spring rolls or dumplings

Garnish Ideas

Take your presentation to the next level with:

• Extra sliced green onions
• Toasted sesame seeds
• Thinly sliced fresh red chili
• Lime wedges for a fresh squeeze of acidity

Make Ahead and Storage

Storing Leftovers

Store any leftover Mongolian beef noodles in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making for an even more delicious lunch the next day!

Freezing

While you can freeze the cooked beef and sauce separately for up to 2 months, I don’t recommend freezing the dish with noodles as they’ll become mushy when thawed. Instead, make fresh noodles when reheating.

Reheating

The best way to reheat this dish is in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. Stir frequently until heated through, about 3-5 minutes. Microwave reheating works in a pinch, but may make the beef less crispy.

FAQs

Final Thoughts

This Mongolian Beef Noodles recipe brings restaurant-quality Asian cuisine right to your dining table with minimal effort. The combination of crispy, tender beef, silky noodles, and that irresistible sweet-savory sauce creates a meal that feels special enough for a dinner party yet simple enough for a Tuesday night. Don’t be surprised if this becomes a regular request in your household – it’s that good! Give it a try tonight and watch as everyone at your table goes back for seconds.

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